About Me

I'm an American living in Melbourne, Australia. I have a passion for cooking, entertaining, wine, travel, and any combination of those. While I’ve always enjoyed cooking, my enthusiasm (and skills!) have really blossomed since moving here. I’ve been inspired by all of the readily accessible fresh and local ingredients. I think cooking should be enjoyable and I love trying new ingredients, recipes, and styles of cooking. I’m always experimenting and sharing the outcomes with those around me and I’ve decided to share my adventures on this blog.

Wednesday, June 30, 2010

I used to always get confused over what exactly mascarpone was - a cheese or a cream? It is the color and texture of a thick cream and is often used in desserts, but it is actually a cheese. It's a very rich, triple-cream, cow's milk cheese. I really don't care what it is, it's delicious!

Mascarpone has many uses in both sweet and savory dishes. It can be used as a filling, a thickener to help smooth out sauces and risottos, a spread, or in this case, a dessert topping. I added a bit of liquid and some spices to thin it out and enhance the flavor. It was the perfect topping for these caramelized baked pears.

1. For the spiced mascarpone, whisk all ingredients together and refrigerate for atleast an hour before use.

2. Preheat oven to 425 degrees F. Put the pears cut side down into a tight fitting pan. In small sauce pan, combine the brown sugar, wine, vanilla extract, and orange juice and bring to the boil. Pour over the pears and put into oven.

3. While the pears are cooking, baste every 5-10 minutes with the cooking syrup. Cook for about 30 minutes until the pears are tender all the way through. Remove from the oven to cool.

4. While pears are still warm, serve with chilled spiced mascarpone. Garnish with orange zest and flaked almonds.

Sunday, June 27, 2010

This is a great side dish for one of those chilly, winter nights, which we are having quite a few of lately in Melbourne. You can use any kind of pumpkin (what we call squash in North America) for this recipe. I used a Jap pumpkin, or kabocha which is pretty common in Australia during this season.

Roasting the squash ensures a comforting, savory aspect to the dish while the citrus and fresh herbs really brighten it up. And, of course, you need the chili for that extra punch. If this doesn't warm you up, I don't know what will!

Friday, June 25, 2010

I personally don't believe there is a 'perfect' method for roasting a chicken. There are many different methods and techniques that will yield that crisp, juicy skin and succulent, tender meat. It really depends on the result that you would like to acheive. Are you looking for a burst of flavor? Is presentation key? Do you want perfectly moist chicken breasts?

I love experimenting with new approaches but I do have a few steps that I find key to getting my desired flavor and texture. To start, I always rub butter under the skin to help keep the meat moist and add a bit of flavor. Make sure to season your chicken well, both inside and out. For added flavor, stuff the cavity with a combination of herbs and aromatics, not only to flavor the meat but the pan juices as well. Take advantage of the pan juices! There's nothing better to serve your chicken with than those juices that have been roasting away. Look forward to a delicious, comforting dinner and leftovers for lunch!

2. Chop 3 rosemary sprigs and combine with butter and lemon zest. Use your fingers to separate breast and leg skin from the meat and rub butter mixture under the skin.

3. Stuff the chicken cavity with remaining rosemary, garlic, lemon quarters and onion and place in a roasting pan.

4. Combine the oil, honey, and lemon juice and pour over chicken. Season with salt and pepper.

5. Roast the chicken for 15 minutes. Baste the chicken and add half of the broth to the pan. Reduce the temperature to 375 degrees and cover with foil. Roast for 45 minutes. Baste the chicken again and add the remaining broth. Roast for an additional 30 minutes or until an internal temperature of 160 degrees at the thickest part of the leg.

6. Remove the chicken, cover, and let rest for 15 minutes before serving. Pour the pan juices into small saucepan and spoon off fat. Cook over medium high for 10 minutes to reduce. You may also thicken sauce by adding a slurry of cornstarch (mixture of cornstarch with a bit of water). Season and serve over chicken.

Any tips and tricks you'd like to share for your perfect roast chicken?

Tuesday, June 22, 2010

I know I've been a bit MIA lately... I've been traveling for the last 5 weeks and it was hard to justify spending time on the computer rather than spending time with friends and family, playing with my neice, visiting my 90-year-old grandmother, relaxing on the beach, celebrating my future sister-in-law's wedding... and the list goes on. Enough excuses, I'll leave it at that. Please accept my apology and I'll attempt to make amends by offering up one heck of a recipe.

I didn't have many opportunities to lose myself in the kitchen while I was in the States but I made sure to take advantage of the seasonal summer produce whenever I could. There's nothing better than going shopping with an open mind and being inspired by the fresh and local produce. On one of those rare nights that I was able to cook dinner, I was greeted by an enormous display of cherries upon walking into the grocery store. That made for an easy decision! Not only are cherries deliciously sweet but they also contain numerous health and healing properties. I always make sure to look for those that are large, firm and have an even deep red coloring.

A nice cherry and wine sauce over some browned pork came to mind. When I hear cherries and wine, I immediately think Pinot Noir, done. I picked up a few more items and hurried home to the tune of my stomach rumbling. Let's get to it, I've talked enough. Without going into any more description, it was too die for!

2. For cherry sauce, heat oil in a sauce pan over medium heat. Add shallots and cook for about 4 minutes or until soft. Add remaining ingredients and increase heat. Bring to a boil then reduce heat and simmer for 10-15 minutes until desired consistency.

3. Meanwhile, mix spices for pork chops and season evenly. Heat oil over medium high in an oven-safe pan and cook pork chops on one side for 4 minutes until browned. Flip chops and place pan in the oven. Cook for about 10 minutes until internal temperature reaches 150 degrees F (pork will continue to rise in temperature after removed from the oven). Cover with foil and let rest for 10 minutes.

4. Serve pork chops with sauce spooned over the top. Sprinkle with fresh herbs such as thyme or parsley.